This jam is traditionally used in the South West of France for the filling of Basque Cakes. You will find in our Black Cherry jams all the pleasure of whole fruit to accompany, in particular, good local cheese.

An idea of recipe :


For the dough : - 2 egg yolks - 200 g of granulated sugar - 100 g of soft butter - 200 g of flour - 40 g of almond powder - 10 g of baking powder - 1 pinch of salt - 1 teaspoon of rum - 1 teaspoon of vanilla - 2 jars of Black Cherry Jam

For the pastry cream : - 50 cl of milk - 1/2 vanilla pod - 50 g of flour - 4 egg yolks - 150 g of sugar - 1 teaspoon of rum

Preparation of the dough: Mix all the ingredients for the dough without working it for too long and leave to cool for 4 hours.
Preparation of the pastry cream: Heat the milk and infuse the half vanilla cut in half in the hot milk for ten minutes. Combine flour, sugar, egg yolks and a teaspoon of rum. Remove the vanilla pod from the milk, put the milk back to boil and when boiling, put it into the flour-sugar-egg mixture. Cook the pastry cream until boiling, remove from the heat and add the black cherry jams according to your taste, mix and let cool.
Fitting the cake: Butter a 22 cm diameter pan. Roll out half the dough to a thickness of about 3 mm. Roll the other half in cooking paper. Cover the bottom and edges of the mold. Pour the pastry cream with the cherry jam evenly into the mold. Cover with the other half of the dough. Brown with the beaten egg. Bake for about 45 minutes at 150 ° C. Eat warm or cold.

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